CN103355390A - Raisin cake and making method thereof - Google Patents

Abstract

The invention discloses raisin cake and a making method thereof. The raisin cake consists of the ingredients of white granulated sugar, water, single cream, raisins, high gluten flour, weak strength flour, baking powder, white sugar, butter and eggs. The raisin cake and the making method thereof can overcome the defects that conventional cake is too sweet in taste and the taste is inconsonant after the raisins are added, the raisins and the cake are made to be integrated, and the taste is delicious and unique.

Description

A kind of plum cake and preparation method thereof

One, technical field

The present invention relates to a kind of sweets, specifically a kind of plum cake and preparation method thereof.

Two, background technology

Cake on the market is mainly take fragrant and sweet as main, add raisins after the mouthfeel amalgamation relatively poor, after the adding cake of preserved fruit type mouthfeel still can, but sugariness is too high.General mouthfeel matching effect is poor, and most people are difficult to accept.

Three, summary of the invention

The present invention is for fear of upper deficiency, and naturally unique plum cake of a kind of low sugariness, balanced in nutrition, mouthfeel and preparation method thereof is provided.

Technical solution problem of the present invention adopts following technical scheme: the characteristics of plum cake of the present invention are to constitute by its raw material of mass fraction: component A: white sugar 170-190 gram, water 100-150 gram, whipping cream 60-80 gram, raisins 180-220 gram;

Component B: high-strength flour 160-180 gram, weak strength flour 90-110 gram, baking powder 4-4.5 gram, white granulated sugar 230-250 gram, butter 260-280 gram, egg 10-15.

The preparation method's of plum cake of the present invention characteristics are to operate according to the following steps:

A, the white granulated sugar among the component A and water are mixed, boil in 110-120 ℃ and be the caramel shape and add the whipping cream that boils with after slightly being charred flavor, add raisins when being cooled to 80 ℃ after stirring evenly, after mixing thoroughly batch mixing a;

B, the high-strength flour with among the component B, weak strength flour and baking powder mixing;

C, the white sugar among the component B was pulverized 60 mesh sieves;

D, will dismiss behind the butter among the component B and the described Icing Sugar mixing, add and to beat even egg, stir evenly the powder that rear adding step b obtains and stir, then add described batch mixing a and also again stir, pour 160-180 ℃ to 50 minutes name clock of baking in the mould into, get product after the demoulding cooling.

Four, the specific embodiment

Embodiment 1:

Get the raw materials ready: plum cake constitutes by the mass fraction raw material in the present embodiment:

Component A: white sugar 170-190 gram, water 100-150 gram, whipping cream 60-80 gram, raisins 180-220 gram; Component B: high-strength flour 160-180 gram, weak strength flour 90-110 gram, baking powder 4-4.5 gram, white granulated sugar 230-250 gram, butter 260-280 gram, egg 10-15.

Embodiment 2:

Make: a, the white granulated sugar among the component A and water are mixed, boil in 110-120 ℃ and be the caramel shape and add the whipping cream that boils with after slightly being charred flavor, add raisins when being cooled to 80 ℃ after stirring evenly, after mixing thoroughly batch mixing a;

B, the high-strength flour with among the component B, weak strength flour and baking powder mixing;

C, the white sugar among the component B was pulverized 60 mesh sieves;

D, will dismiss behind the butter among the component B and the described Icing Sugar mixing, add and to beat even egg, stir evenly the powder that rear adding step b obtains and stir, then add described batch mixing a and also again stir, pour 160-180 ℃ to 50 minutes name clock of baking in the mould into, get product after the demoulding cooling.

Claims (2)

1. plum cake is characterized in that constituting by its raw material of mass fraction:

Component A: white sugar 170-190 gram, water 100-150 gram, whipping cream 60-80 gram, raisins 180-220 gram;

Component B: high-strength flour 160-180 gram, weak strength flour 90-110 gram, baking powder 4-4.5 gram, white granulated sugar 230-250 gram, butter 260-280 gram, egg 10-15.

2. the preparation method of a claim 1 or 2 described plum cakes is characterized in that operating according to the following steps:

A, the white granulated sugar among the component A and water are mixed, boil in 110-120 ℃ and be the caramel shape and add the whipping cream that boils with after slightly being charred flavor, add raisins when being cooled to 80 ℃ after stirring evenly, after mixing thoroughly batch mixing a;

B, the high-strength flour with among the component B, weak strength flour and baking powder mixing;

C, the white sugar among the component B was pulverized 60 mesh sieves;

D, will dismiss behind the butter among the component B and the described Icing Sugar mixing, add and to beat even egg, stir evenly the powder that rear adding step b obtains and stir, then add described batch mixing a and also again stir, pour 160-180 ℃ to 50 minutes name clock of baking in the mould into, get product after the demoulding cooling.